Chicken tikka masala with saffron rice
TM6 TM5

Chicken tikka masala with saffron rice

4.7 (57 ratings)

Ingredients

Tikka paste

  • 40 g coriander seeds
  • 40 g cumin seeds
  • 10 g dried red chillies
  • 50 g fresh coriander, washed thoroughly and left to dry on paper towel
  • 100 g garlic cloves
  • 100 g fresh ginger, peeled
  • olive oil, for covering
  • 100 g water
  • 100 g lemon juice (approx. 2-3 lemons)
  • 1 ½ tsp ground turmeric
  • 30 g sea salt
  • 50 g dried onion flakes
  • 140 g tomato passata (purée)

Chicken tikka and saffron rice

  • 1000 - 1200 g chicken thigh fillets, cut into cubes (2 cm)
  • 100 g natural yoghurt
  • 300 g jasmine rice
  • 900 g water
  • 3 pinches saffron threads
  • 2 tsp vegetable oil

Masala sauce

  • 1 brown onion (approx. 150 g), cut into halves
  • 2 garlic cloves
  • 3 cm piece fresh ginger, peeled
  • 1 fresh long green chilli, deseeded if preferred
  • 50 g butter or ghee
  • 400 g canned chopped tomatoes
  • 2 tbsp tomato paste
  • ¼ - ½ tsp sea salt
  • 1 tsp raw sugar
  • 2 tsp garam masala
  • 150 g natural yoghurt
  • 150 g double cream
  • fresh coriander, leaves only, for garnishing

Nutrition
per 1 portion
Calories
2556.7 kJ / 608.7 kcal
Protein
26.4 g
Carbohydrates
46.3 g
Fat
35.3 g
Saturated Fat
10.2 g
Fibre
1.1 g
Sodium
277.9 mg

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